Development and nutritional evaluation of products incorporating green beans
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Date
2011
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Publisher
CCSHAU
Abstract
The present investigation was carried out to analyze the nutritional composition of green
beans and their utilization for product development. The green beans used in the present study were
cluster bean, cowpea bean, french bean and sem bean. Fresh beans as well as their dry powder were
used for the development of various products. Moisture content of fresh beans ranged from 84.32 to
91.79 percent. Crude protein was highest in cowpea bean, fat was highest in sem bean, ash content was
highest in french bean and crude fiber content differed non-significantly among the four types of beans.
The total, insoluble and soluble dietary fiber content was found to be highest in cluster bean and the
lowest in sem bean. The sem bean had the highest amount of calcium, cluster bean had the highest iron,
cowpea bean had the highest magnesium and french bean had the highest potassium content. A non
significant difference was observed in phosphorus, zinc and manganese content of the four types of
beans. Four products namely beans vegetable, bean-potato-vegetable, pulao and kadhi were prepared
using fresh green beans and evaluated organoleptically. Overall acceptability scores of the four
products revealed that all the products were ‘liked moderately’ except kadhi prepared using cluster
bean which was ‘liked very much’. All the acceptable products were evaluated for nutritional
composition. The highest protein was found in cowpea bean vegetable and fat, crude fiber and ash
content differed non-significantly among the four types of vegetables. The dietary fiber content of
cluster bean potato vegetable was maximum while that of sem bean potato vegetable had the lowest
amount of total, insoluble and soluble dietary fiber. Sem bean potato vegetable had highest calcium and
phosphorus and cluster bean potato vegetable had highest iron. Zinc, manganese and potassium were
highest in french bean potato vegetable and magnesium was highest in cowpea bean potato vegetable.
Cluster bean pulao had the maximum amount of total, insoluble and soluble dietary fiber whereas sem
bean pulao had the minimum amount. Sem bean pulao had highest phosphorus, cowpea bean pulao had
highest magnesium and french bean pulao had highest manganese and potassium. Cluster bean kadhi
contained the highest amount of crude fiber, ash and soluble dietary fiber. Maximum calcium was in
sem bean kadhi and maximum zinc, manganese and potassium in french bean kadhi and maximum
magnesium was in cowpea bean kadhi. The organoleptic evaluation of various products viz. biscuits,
dhokla, matar and sev prepared incorporating five percent beans powder were more acceptable as
compared to the products containing ten percent beans powder. The more acceptable products were
further analysed for their nutritional composition. Protein, crude fiber and ash contents of all the
supplemented products were significantly higher as compared to their respective controls except crude
fiber in matar and ash in sev. Incorporation of bean powder improved dietary fiber content in all the
products as compared to their respective controls, being the maximum in cluster bean powder products.
All the minerals increased significantly in all the products prepared using beans powder as compared to
their respective controls except the iron content in sev and zinc content in biscuits and matar.
Description
Keywords
Proteins, Toxins, Cloning, Bacteria, Toxicity, Mutation, Genes, Biological phenomena, Bacillus thuringiensis, Mutants